Matar Panir - Curried Peas and Cheese

Serves 8

• 1 recipe panir (See below)- cut into 1/2” cubes



• 2 tablespoons oil
• 1 28-oz. can diced tomatoes
• 3/4 teaspoon turmeric
• 1/2 teaspoon fresh ground pepper
• 1/3 cup chopped cilantro
• 11/4 teaspoon salt or to taste



• 2 10-oz. packages frozen peas

1. 1. In a saucepan heat oil over medium heat. Add tomatoes, tomato liquid, turmeric, pepper, cilantro and salt. Bring to a boil, reduce heat to medium low and cover. Simmer 5 minutes.
2. 2. Add peas and panir. Raise heat to medium and return to a boil. Cover, reduce heat to maintain a gentle boil and cook 15 minutes, stirring occasionally.
3. 3. Serve with rice or any Indian bread.

Low Fat Panir

• 1/2 gallon low fat (2%) milk – 8 cups
• 1 quart buttermilk – 4 cups

1. Line a large strainer with a double layer of cheesecloth.
2. In a large saucepan or enamel pot over medium heat, bring milk to a boil. (Do not use non stick pan).
3. Pour in buttermilk and stir. When liquid separates from solids in about 1 minute, remove from heat. Stir until solids are completely separated.
4. Pour contents of pan into cheesecloth-lined strainer. Discard liquid or save for another use.
5. Gather up ends of cheesecloth, twist to form a ball and tie with string. Tie the ends loosely on kitchen faucet to drain over sink for 5 minutes. Open cheesecloth, flatten panir with hand and enclose again.
6. Place a tray at edge of sink. Place wrapped panir on tray and twist ends of cheesecloth arranging both ends to drip over the edge into sink. Place a weight on top of panir. (You can use the pot in which panir was made and fill ¾ full of water.) Let drain for 30 minutes or longer. (Panir will be solid at this point. The range in time is just to indicate that it is not critical to remove at 30 minutes, but okay to leave longer.)
7. Remove and use as required.

Note: To store up to 4 days in refrigerator, wrap in plastic wrap. Can be frozen up to 3 months.

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